Go Back

Pioneer Woman Chicken Noodle Soup

Pioneer Woman chicken noodle soup made with a whole-chicken broth that simmers until the meat is very tender, then gets shredded back in for a hearty, golden bowl. Wide egg noodles cook right in the flavorful broth with tender carrot coins and celery.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken
  • 1 whole chicken 4 pounds, skin-on if available for best broth richness.
Vegetables for broth
  • 5 carrots Slice; reserve 2 carrots for the initial simmer and use the remaining for later.
  • 5 celery Slice; reserve 2 stalks for the initial simmer and use the remaining for later.
  • 1 onion Quarter.
  • 4 cloves garlic Crush or mince.
Broth and seasonings
  • 10 cup water For poaching the chicken and building the broth.
  • 2 bay leaves
  • 1 tsp black peppercorns
Finishing
  • 4 tbsp unsalted butter Adds a rich, silky finish when the broth is returned to a simmer.
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley Chopped.
  • 0.5 salt To taste; use generously.
  • 0.25 pepper To taste; use generously.

Equipment

  • 1 Dutch oven

Method
 

Poach the chicken
  1. Place the whole chicken in a large pot with water, onion, 2 carrots, 2 celery stalks, garlic, bay leaves, and peppercorns; bring to a boil over high heat. Visual cue: you should see rolling bubbles across the surface.
Simmer until tender
  1. Skim the foam, then reduce heat and simmer at a low boil for 1 hour until the chicken is very tender. Visual cue: the chicken pulls apart easily when pierced with a fork.
Strain and shred
  1. Remove the chicken and strain and reserve the broth. Shred all chicken meat and set aside.
Build the soup base
  1. Return the broth to the pot, add the butter, and bring to a simmer. Visual cue: butter melts and the broth looks glossy and golden.
Cook vegetables
  1. Add the remaining sliced carrots and celery, then cook at a simmer for 10 minutes until tender. Visual cue: carrots soften but still hold their shape.
Cook noodles
  1. Add the wide egg noodles and cook at a simmer for 6–8 minutes until just tender. Visual cue: noodles are soft through with no chalky center.
Finish and season
  1. Return the shredded chicken to the pot and stir in the fresh parsley. Visual cue: parsley turns bright green throughout the soup.
Season to taste
  1. Season very generously with salt and pepper and stir to combine. Visual cue: flavors taste balanced and the broth feels robust.

Notes

Pro tip: skim foam early for a clearer broth and shredded chicken that stays tender. Refrigerate in an airtight container up to 4 days; reheat gently, adding a splash of water if it thickens. Freezing: yes—freeze soup without noodles if possible for best texture, or freeze up to 2 months and expect softer noodles. Dietary swap: use gluten-free wide egg noodles if needed (cook per package directions).